el soft through; for if they are left in the water
afterwards, they become waxy or watery. Drain away the water, put the
saucepan by the side of the fire, with the lid partially uncovered, to
allow the steam to escape, and let the potatoes get thoroughly dry, and
do not allow them to get burnt. Their superfluous moisture will
evaporate, and the potatoes, if a good sort, should be perfectly mealy
and dry. Potatoes vary so much in quality and size, that it is difficult
to give the exact time for boiling; they should be attentively watched,
and probed with a fork, to ascertain when they are cooked. Send them to
table quickly, and very hot, and with an opening in the cover of the
dish, that a portion of the steam may evaporate, and not fall back on
the potatoes.

_Time_.--Moderate-sized old potatoes, 15 to 20 minutes after the water
boils; large ones, 1/2 hour to 35 minutes.

_Average cost_, 4s. per bushel.

_Sufficient_ for 6 persons.

_Seasonable_ all the year, but not good just before and whilst new
potatoes are in season.

_Note_.--To keep potatoes hot, after draining the water from them, put a
folded cloth or flannel (kept for the purpose) on the top of them,
keeping the saucepan-lid partially uncovered. This will absorb the
moisture, and keep them hot some time without spoiling.

THE POTATO.--The potato belongs to the family of the
_Solanaceae_, the greater number of which inhabit the tropics,
and the remainder are distributed over the temperate regions of
both hemispheres, but do not extend to the arctic and antarctic
zones. The whole of the family are suspicious; a great number
are narcotic, and many are deleterious. The roots partake of the
properties of the plants, and are sometimes even more active.
The tubercles of such as produce them, are amylaceous and
nutritive, as in those of the potato. The leaves are generally
narcotic; but they lose this principle in boiling, as is the
case with the _Solanum nigrum_, which are used as a vegetable
when cooked.

TO BOIL POTATOES IN THEIR JACKETS.

1138. INGREDIENTS.--10 or 12 potatoes; to each 1/2 gallon of water,
allow 1 heaped tablespoonful of salt.

_Mode_.--To obtain this wholesome and delicious vegetable cooked in
perfection, it should be boiled and sent to table with the skin on. In
Ireland, where, perhaps, the cooking of potatoes is better understood
than in any country, they are always served so. Wash the